Black Bean Lasagna

2 cans diced tomatoes and chiles, drained
1 small can tomato paste
2 (15 ounce) cans black beans, drained
1 teaspoon ground cumin
1 teaspoon chili powder
6 no-cook lasagna noodles
1 1/2 cups fat free ricotta cheese
2 cups shredded low-fat mozzarella cheese
1 1/2 cups chopped fresh cilantro

In a small bowl, mix the tomatoes and tomato paste (a spicy pasta sauce can be substituted).

In a medium bowl, combine the beans, cumin and chili powder; lightly mash the beans with a fork. Coat a 9-inch square pan with nonstick spray. Spoon 1/2 cup of the tomato mixture into the bottom of the pan. Place 2 of the noodles on top of the sauce. Top the noodles with 1/3 cup of the beans. 1/2 cup of the ricotta, 1/2 cup of the mozzarella, 1/2 cup of the sauce and 1/2 cup of the cilantro. Repeat the layers twice. Bake at 375 degrees F for 30 minutes.